Tugu Restaurant Bali


For diners who prefer a la carte dining, Tugu Bali Restaurant is housed in the majestic open-aired Balinese hall of Wantilan Agung exudes a quaint and romantic atmosphere. Under the very tall and grand roof overlooking the sea or the lush gardens, the beautiful space is lit by candles and surrounded by Indonesian antiques and cultural relics. The menu, ranging from seafood to gourmet continental cuisine, traditional Balinese, Javanese and Chinese Peranakan, offers a true adventure for the taste buds. Tugu Bali Restaurant is hosting up to 200 guests.


  • Hotel Tugu Bali, Jalan Pantai Batu Bolong, Canggu Beach, Canggu, Kuta Utara, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361 , Canggu , Bali 80361 Get Map Direction
  • Average Price per Person:
    Rp. 100,000
  • Payment:
    Credit Card
    Debit Card
  • Opening Hours:
    7am- 11pm
  • Website:

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Signature Dish

Congklak Nasi Campur

There's no cuisine of one single country in the world that is as diverse as the cuisine of Indonesia. With more than 13.000 islands and hundreds of ethnic groups, each of which created hundreds of exotic dishes based on very different vegetation, spices and produce of each locality, it is almost impossible to pinpoint specific characters of Indonesian cuisine. An interesting way of eating is what we call ‘nasi campur’ which could be a mix of several small dishes served together as a mélange of flavors. Tugu Bali Restuarant’s playful version of the Nasi Campur is served on a Congklak board. Congklak is a mancala game of ancient Javanese origin, where the objective is to capture more seeds in the storehouse than one's opponent. In our ‘congklak’, the seeds are replaced with delectable dishes you can pick and mix yourself in creating your own Indonesian gourmet exploration. In the following part of the menu, you can create your own Congklak Nasi Campur, based on various flavorful small dishes presented below, to sample the best of Indonesian cuisine from various islands of the archipelago. Nasi Campur normally consists of (1) a main dish that can be meat or vegetarian, (2) a gorengan (fritter), (3) a vegetable sub-dish, (4) a sambal goreng (shredded/crunchy side dish), (5) a sambal (relish) and (6) a krupuk (cracker). * All items can be prepared as a single main course portion or as a small portion.

Chef Profile

Official Card of the BRBCA

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